Risotto with Savoy Cabbage, Speck, and Fontina

The risotto with savoy cabbage, speck, and fontina is a dish full of flavors that combines simple and tasty ingredients. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (carnaroli or arborio)
• 200 g of savoy cabbage
• 150 g of cubed speck
• 100 g of fontina cheese, cut into cubes
• 1/2 white onion
• 1 liter of vegetable broth
• 1 glass of dry white wine
• Extra virgin olive oil
• Butter (as needed to cream at the end of cooking)
• Salt and pepper
• Grated Parmesan cheese (optional)

Preparation

1. Clean the savoy cabbage by removing the tougher outer leaves, cut it into thin strips, and wash it well under running water.
2. In a pan, gently fry the finely chopped half onion with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the cubed speck and let it brown for a few minutes to release its aroma.
4. Add the cut cabbage and cook for a few minutes until it softens.
5. Add the rice and toast it in the sauté for about 2 minutes, stirring constantly.
6. Deglaze with the white wine until the alcohol has evaporated.
7. Add a ladle of hot vegetable broth and continue cooking the risotto, gradually adding more broth each time the previous amount has been absorbed, always stirring.
8. When the rice is almost done (after about 16-18 minutes), add the cubed fontina cheese and cream with a piece of butter to make it creamy. If desired, you can also add some grated Parmesan cheese.
9. Season with salt and pepper and serve the risotto hot.

Curiosity

The risotto with savoy cabbage, speck, and fontina is a dish that comes from the Alpine tradition, where the combination of winter vegetables with typical cheeses and cold cuts creates hearty and warming recipes. Fontina, with its sweet flavor and ability to melt, makes the risotto particularly creamy and inviting.